In God We Trust

est.1997

Updated October 11,  2015

Food Home

Links Page

cmlangdale@yahoo.com

Meat Cuts Reference



 
 
 
 
 
 
 
 
 
 
 
 
 
 


Italian Gravy Sauce
From the kitchen at Almira


Ingredients:
2 lb Italian sausage
Olive oil
1 white onion
2 teaspoons minced garlic
12 ounces tomato paste
28 ounces diced Italian style tomatoes
28 ounces Italian style tomato sauce
2 cups water
3 teaspoons basil
2 teaspoons dried parsley flakes
1 teaspoon salt
2 tablespoons Italian seasoning
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1 pound pasta
Fresh Parmesan cheese
 

Step by Step Instructions:

1. You will need these items.

 

2. Chop a white onion. I highly recommend that you first slice the onion into paper thin slices, and then mince it.
You want the onion to be almost translucent, you don't want huge chunks of onion in your finished sauce,
you want the onion to melt into the sauce itself.


 

3. Brown 2 pounds. Italian sausage over medium heat.

 

4. Place your finely chopped onion and a little olive oil in a pan... 

...and saute until the onion is almost transparent, but not burned.

5. Add the onion in the 8 quart pot.
 

6. In a skillet saute 2 teaspoons of minced garlic in a tablespoon of olive oil for about 2 minutes,
or until golden brown. Do not burn the garlic, or you will have to start over.

7. Add the garlic to the 8 quart pot.
 

8. Place 12 ounces tomato paste into a skillet, and saute on low heat until the paste becomes warm, soft, and pliable.

 

9. Add 28 ounces tomato sauce and 28 ounces diced tomatoes to the paste. Whisk until well blended

 

10. Add about 2 cups of water. You will want to increase or decrease the amount of water you use based
upon how long you want to cook the sauce, but these adjustments can be made as you become used
to the recipe. For your first time, just add 2 cups.


 

11. In a separate bowl combine 3 tsp basil, 2 tsp dried parsley flakes, 1 tsp salt, 2 tablespoons Italian seasoning, 
1/4 tsp coarse ground black pepper, and 1/4-1/2 tsp crushed red pepper flakes or cayenne.
Whisk until well blended.


 

12. Add the combined spices, turn up the heat to medium high, and barely bring the sauce to a boil while whisking.

 

13. Pour the sauce into the 8 quart pot and stir thoroughly.

 

14. Turn your 8 quart pot medium until the sauce begins to bubble, then turn the heat to low, cock the lid,
and let the sauce cook for about 8 hours.  You cock the lid to allow water to evaporate, which is why you
want to adjust the amount of water you add depending on the cook time. If the sauce becomes too thick,
you can always add more water. 


 

15. Boil your pasta of choice, and serve.